The aim of this study is to study influence of glucose, sucrose and trehalose on the Freeze-Thaw (FT)
stability of tapioca starch gels. The effects of glucose, sucrose and trehalose (3%, 6% and 12%, w: w) on the freezethaw
stability of Tapioca Starch (TS) gels were investigated at the concentration of starch 6% (w: w). Syneresis
experiment showed the FT stability of TS gels could be improved by sugar addition, according to the sugar type and
concentration. And the improvement of syneresis% was in the order: trehalose＞sucrose＞glucose. SEM and DSC
experiments were also applied to determine the effects of sugars (6%, w: w) on the FT stability of TS gels after FT 5
cycles. SEM tests showed that the pore sizes and surrounding matrixes corresponded with the sugars order
mentioned above and the pores of gels containing trehalose were smallest and the matrixes surrounding were
thickest. DSC experiments showed that retrogradation of starch was retarded in the presence of sugars and trehalose
was more effective than sucrose or glucose. Therefore, trehalose is a good candidate for improving the FT stability
of TS gels.